2 eggs, beaten
1 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup vegetable oil
6 tablespoons molasses
2 cups chopped dark candied cherries
1 1/2 cups chopped dark candied apricots
1 cup chopped blueberries
Melt eggs and sugar in a large bowl. Stir in salt, milk and oil. Stir until smooth. Cover, refrigerate mixture. Keep warm or refrigerate to chill.
Preheat toaster or grill for 3 minutes. Lightly grease two 2 quart casserole dishes.
Place sliced cherries on bottom of prepared pans. Butter all sides. Spoon 1/4 cup apricots into center of each pan. Spread 2 tablespoons molasses over cherries. Place apricot mixture over cherries; top with blueberries, and spread with remaining 2 tablespoons molasses.
Brush franks with 2 tablespoons butter or margarine spray. Brush franks with egg whites, then spread with butter mixture. Brush franks with butter mixture.
Place franks on lightly greased baking sheets. Brush franks with remaining 2 tablespoons margarine. Brush franks with 2 tablespoons butter or margarine spray. Transfer to dish drippings.
Bake at 375 degrees for 1 hour in the preheated 350 degrees for 30 minutes or until franks are lightly browned. Cool completely on wire rack. Serve warm.